Ingredients

1kg lamb neck fillet, cut into large chunks

3 tbsp ras el hanout

2 tbsp olive oil, plus an optional drizzle

2 onions, chopped

4 carrots, cut into large chunks

6 garlic cloves, finely chopped

Thumb-sized piece of ginger, peeled and finely grated

2 tbsp rose harissa paste, plus 1 tsp to serve

½ preserved lemon, finely chopped, or a peeled strip of lemon zest

1 cinnamon stick

400g can chopped tomatoes

600ml chicken or lamb stock

2 x 400g cans chickpeas, drained but not rinsed

100g dried apricots, roughly chopped (optional)

150g natural yogurt

Small bunch of coriander, roughly chopped

Small handful of flaked almonds, toasted

Cooked couscous, to serve

Instructions

Step 1: Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. You can keep this chilled for up to 4 hours to allow the flavors to develop.

Step 2: Heat the oven to 160°C (140°C fan/gas mark 3). Heat 2 tablespoons of olive oil in a large flameproof casserole over medium heat. Brown the lamb pieces on all sides in batches, then remove with a slotted spoon and set aside.

Step 3: Add the onions and carrots to the pan and cook for 10–12 minutes until soft and golden, adding a drizzle of olive oil if the pan is dry.

Step 4: Stir in the garlic and ginger and cook for 2 minutes more. Then add 2 tablespoons of rose harissa paste and the preserved lemon. Cook for another minute until the vegetables are sticky and coated.

Step 5: Add the cinnamon stick and pour in the chopped tomatoes. Bring to a simmer and cook until the mixture has reduced to a thick paste.

Step 6: Return the browned lamb and any resting juices to the pan. Pour over the stock, season with salt and pepper, and bring back to a simmer.

Step 7: Cover the casserole with a lid and transfer to the oven. Cook for 1 hour.

Step 8: Stir in the chickpeas and apricots (if using). Cover again and return to the oven for another hour, until the lamb is tender.

Step 9: Remove from the oven and season to taste. Let the tagine stand for 10 minutes before serving.

Step 10: Swirl the remaining 1 teaspoon of harissa through the natural yogurt. Scatter over the chopped coriander and toasted flaked almonds on the tagine. Serve with cooked couscous and the spiced yogurt on the side.

Tips & Variations

For a milder version, reduce the harissa or omit it from the recipe.

Use preserved lemon for authentic flavor but lemon zest can be a fresh alternative.

Swap apricots with dates or prunes for different dried fruit sweetness.

Brown the lamb well to develop deeper flavor before slow cooking.

This dish works well in a slow cooker if you prefer low and slow cooking.

FAQs

Can I use a different cut of lamb?

Yes, lamb shoulder or shanks are excellent alternatives that become tender with slow cooking, though cooking times may vary slightly.

Is there a vegetarian version of this dish?

To make a vegetarian tagine, replace lamb with hearty vegetables like butternut squash and add extra chickpeas or lentils for protein. Use vegetable stock instead of meat stock.